Tag: Regional food

The Chettinad Potato Roast is a perfect match of two very important things in my food experience – potatoes and aromatic balanced spices! I am a spice addict. Days when I have had long tiring experience I open my spice

Beyond all religious and cultural significance, festivals and food are personal diaries for most of us. We script our memories, likes and dislikes in them and revisit the well-thumbed pages year after year, while adding new pages to them. While

I bought this seasons’ first radishes with their tender greens, with mulo shak pithali in mind. Mulo shak pithali is an heirloom recipe of tender radish greens cooked with ground red lentils (musoor/masoor dal). It is a very seasonal dish

This recipe is from Renuka Debi Choudhurani’s cookbook – Rokomari Aamish Ranna. It is a treasure to have in any kitchen that loves Bengali cooking and food. It uniquely combines Hilsa and chana daal. It is beautiful to look at, it

There is practically nothing called pakoda/pakodi in Bengali cooking but Bengalis must be one of the largest consumers of fried items to be had as snacks or as part of a meal. So what are these known as? These are